Author: paul

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Falafel

Falafel
Ingredients
  1. 2 cans chick peas, smashed
  2. 4 garlic cloves, dice finely
  3. 2 tsp cumin
  4. 1 tsp tumeric
  5. 3/4 cup onion, dice finely
  6. 1/2 cup fresh parsley, chopped finely
  7. 1/4 cup water
  8. 2 Tbs lemon juice
  9. cayenne pepper
  10. flour
  11. oil for frying
Instructions
  1. Mix all the ingredients. Add just enough flour to hold the mixture together.
  2. (It seems like a lot of fresh parsley but it makes the falafel light, not dense)
  3. Form into 2" to 4" balls.
  4. Cook in hot oil, either a deep fryer or frying pan until golden brown.
  5. Makes great falafel sandwiches in pita bread with tahini sauce, cucumbers, lettuce and tomato.
Notes
  1. Credit goes to Larry Jennings, may he rest in peace. He was a great guy and these are the best falafel I've ever tastes.
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Creamy Caper Sauce

Creamy Caper Sauce
Ingredients
  1. 1 cup mayonnaise
  2. 2 tablespoons extra-virgin olive oil
  3. 1 tablespoon fresh lemon juice
  4. 1/2 cup drained capers, coarsely chopped
  5. 1/2 cup chopped fresh parsley
  6. 1/2 cup chopped fresh chives
Instructions
  1. Mix it up and chill before using at least 15 minutes.
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Crab Cakes with Panko

Crab Cakes with Panko
Ingredients
  1. 1/4 cup mayonnaise
  2. 2 scallions, thinly sliced
  3. 1 large egg, lightly beaten
  4. 1 tsp celery salt
  5. 1 tsp ground cayenne pepper
  6. (or substitute celery salt and pepper above for 2 tsp Old Bay)
  7. 2 tsp lemon juice
  8. 1 tiny shallot chopped finely
  9. 1 1/4 cups Panko
  10. 1 Lbs lump crab meat
  11. Coconut oil to fry them in.
Instructions
  1. Roll the crab meat around in your hand to find and discard any shells. Be careful not to break up the meat- lumps are good.
  2. Mix together all the ingredients except Panko and Crab meat.
  3. Add 3/4 cups Panko and the crabs meat, fold very gently and form into about 4-6 cakes. Place the cakes on wax paper and chill for at least 10 minutes.
  4. Coat the crab cakes with 1/2 cup of Panko.
  5. Cook in medium hot Coconut Oil turning once, about 6 - 8 minutes total.
Notes
  1. Server on a soft roll, over a bed of lettuce, or just by themselves. Goes great with creamy caper sauce (also available here)
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Crab Cakes

Crab Cakes
Ingredients
  1. 2 slices firm white sandwich bread
  2. 1/2 pound jumbo lump crabmeat, picked over
  3. 2 tablespoon mayonnaise
  4. 1/2 teaspoon Worcestershire sauce
  5. 1 small egg, beaten (use 2 Tbs, discard the remainder)
  6. Coconut Oil (must not taste like coconut)
Instructions
  1. Chop bread into tiny pieces.
  2. Fold it all together gently without breaking the crab meat up.
  3. Form into about 3 or 4 patties and place on wax paper.
  4. Chill for at least 10 minutes to let them stick together a bit better.
  5. Fry in medium hot coconut oil, turning once, about 6 minutes total.
Notes
  1. Server on a soft roll, over a bed of lettuce, or just by themselves. Goes great with creamy caper sauce (also available here)
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recipes https://blog.homlish.net/
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Turkey Bean Soup

Turkey Bean Soup
Ingredients
  1. 2 medium onions
  2. 6 garlic cloves, minced
  3. 3 pounds left over cooked turkey
  4. 9 cups chicken broth
  5. 2 teaspoons dried oregano
  6. 1 28-ounce can diced tomatoes in juice
  7. 3 carrots, peeled, chopped
  8. 1 cup chopped celery
  9. 1 cup orzo
  10. 2 15-ounce cans cannellini (white kidney beans), drained, rinsed
  11. 1/2 cup thinly sliced fresh basil
Instructions
  1. Add everything except turkey, orzo, beans, and basil to a large pot. Simmer a good long while.
  2. Add beans and cook on low about 1 hour.
  3. Add turkey, orzo, and basil. Cook on low about 15 minutes.
  4. Remove from heat and serve immediately.
Notes
  1. Refrigerate or freeze leftovers.
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Sausage Stuffing

Sausage Stuffing
Ingredients
  1. 1 lbs butter
  2. one medium onion
  3. 3 stalks celery
  4. 1 Lbs sausage
  5. 3 Large eggs
  6. 2 cups chicken broth
  7. 8 cups bread cubes (about one loaf of bread)
Instructions
  1. Place bread crumbs in a casserole dish
  2. Dice the onions and celery
  3. Melt butter in frying pan and sautu00e9 the onions and celery until soft, pour over the bread crumbs
  4. Fry sausage into bite sized pieces and pour over the bread crumbs, grease and all
  5. Add the eggs and chicken broth, mix well
  6. Bake covered at 350 degrees F for 45 minutes
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Meatballs

Meatballs
Ingredients
  1. 3 pounds ground beef, 80% lean
  2. 1 pound ground pork
  3. 2 large onions
  4. 8 large eggs
  5. 4 cups bread crumbs
  6. 1/4 cup olive oil
  7. 1 bulb garlic
  8. 2 cans tomato sauce
  9. 2 cans stewed tomatos
  10. 4 pounds mushrooms (optional)
  11. 2 Tbs fresh or 1/2 Tbs dried thyme
  12. 2 Tbs fresh or 1/2 Tbs dried basil
  13. 1/2 Tbs fresh or 1/8 Tbs dried oregano
Instructions
  1. Add stewed tomatoes and tomato sauce to a large pot. Dice the mushrooms and add to the pot. Add the herbs. Simmer all day.
  2. Using a food processor grind the onions. Mix the ground meat, eggs and onions in a large bowl. Add the bread crumbs and mix well. Add oil to a large frying pan. Make about 8 meatballs and start cooking in the frying pan at medium heat. Turn the meatballs at least once, hopefully more depending on if they are not falling apart. When finished cooking, remove and place in a large deep baking sheet (preferably use a wire rack in the baking sheet to keep the meatballs from sitting in the grease) . Fry all the meatballs and continue to pile them up on the baking sheet.
  3. Bake the finished meatballs in the oven at 250 degrees for 1 to 3 hours. The drier they get the better they will taste.
  4. Turn off the sauce and add the meatballs from the oven. They will soak up the sauce and become juicy and tender.
Notes
  1. Serve over pasta. Best served with salad, crusty bread or crusty rolls, red wine, and chocolate cake and expresso for desert.
  2. Freeze leftover meatballs and sauce in individual meal sized containers.
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Hot Wing Sauce

Hot Wing Sauce
Ingredients
  1. 6 lbs hot peppers, most of the seeds removed, a mixture of fresh and frozen (see tips below)
  2. use a mixture of your favorites or just whatever is growing in the garden: scotch bonnet, banana, poblana, cherry, jalapeu00f1o, thai
  3. 2 large sweet red peppers (adds sweetness and color)
  4. 1/4 cup safflower oil
  5. 2 lbs okra, chopped coarsely
  6. 1 or 2 cups vinegar (see instructions)
  7. 2 whole bulbs of garlic, peeled and chopped coarsely (yes it is a lot)
  8. 2 Tbs black pepper
  9. 2 Tbs salt
see instructions
  1. butter: 1 lbs now or 2 Tbs per serving later
  2. vinegar: 1 cup now or 1 Tbs per serving later
Instructions
  1. Prepare the peppers (see hints tips below). In a large pot, sautu00e9 the peppers, okra and oil until soft. Simmer for an hour. They should make their own juice. Add the remaining ingredients and simmer another hour or two. If brave you can taste it and adjust the spices. Optionally let it cool overnight to set the flavors.
  2. Blend, puree or mill the sauce. The food mill removes all of the seeds and skins, but the other methods still make a smooth sauce.
  3. Add one cup of vinegar now. This makes a thicker sauce and saves freezer/can space. Optional: add 2 cups of vinegar now and don't add any when you make the final sauce below. If you are canning, don't add any butter now. If you are freezing, you can add the entire 1 lbs of butter now and don't add any when ready to serve.
  4. Freeze or can the sauce in 4 oz containers/jars for 2 servings of hot wing sauce. To can I use a pressure canner to be safe, hot packed, 5# for 30 minutes.
  5. Serving: for 8 small or regular sized wings, mix 2 Tbs hot wing sauce with 2 Tbs vinegar and 2 Tbs butter in a large container with a lid. Add deep fried wings right from the fryer, put the lid on and shake for 15 seconds. Take the lid off, let cool for 2 minutes, put the lid back on and shake for 15 additional seconds. Promptly remove the lid (unless you like soggy wings). Serve immediately.
Tips
  1. Use disposable nitrile gloves. They will not let the pepper juice soak through to burn your hands and if you get the correct size for your hands you won't chop the tips off while working. Pull the fingers down so they are tight. As a precaution I have my wife dial 91 before I start cutting the peppers in case there are any problems. Keep your work area clean, discard the gloves after each use, and wash your hands thoroughly after every session of dealing with the peppers.
  2. You can freeze the peppers all summer, and then make one huge batch in the Fall per the ingredient list above. Wash the peppers and put in freezer bags until you are ready to use them. Let them thaw before you start to work with them. Make sure to use a very sharp knife to cut the previously frozen peppers as they will be leathery. Cut the pepper lengthwise and to one side of the stem. Use your finger to scrape out the seeds and rip off the stem. No need to dice the pepper.
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Apple Pie

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Apple Pie
Ingredients
  1. 1/4 cup apple juice
  2. 1/2 cup brown sugar
  3. 4 tbsp light butter (stick or tub) at room temperature
  4. 4 Gala or Granny Smith or Honey Crisp apples, peeled, cored and sliced
  5. 2 tbsp cornstarch
  6. 2 refrigerated ready-made piecrusts
  7. 1 tsp cinnamon
Instructions
  1. Preheat oven to 350°F. Combine apple juice, sugar, and butter in a bowl. Add apples and cornstarch. Place one piecrust in a 9" pie pan and fill with mixture. Slice the second piecrust into eight 1/2-inch-thick strips and drape over filled pie shell in a crisscross pattern; pinch edges to fasten to bottom crust. Bake 55 minutes or until golden brown. Sprinkle top with cinnamon.
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German Potato Salad

German Potato Salad
Ingredients
  1. 8 slices real pork bacon
  2. 3 tablespoons flour
  3. 4 teaspoons chopped onion
  4. 2/3 cup vinegar
  5. 2/3 cup water
  6. 2 Tbs sugar
  7. 4 teaspoons salt
  8. 1/2 teaspoon ground black pepper
  9. 1 teaspoon powdered dry mustard
  10. 1/2 teaspoon crumbled whole rosemary leaves
  11. 2 quarts cooked diced potatoes
  12. 1/2 cup chopped fresh parsley
Instructions
  1. Fry bacon until crisp. Remove from pan, drain and crumble. Add flour and onion to the bacon fat left in the pan. Stir in vinegar, water, sugar, salt and spices. Cook only until mixture is of medium thickness. Add to potatoes, parsley and crumbled bacon. Mix carefully to prevent mashing the potatoes.
  2. Recipe originally called for 1/2 cup of sugar. That was way too much, so we cut it down.
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